• Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Dice 3/4 of the tofu into 1/2-inch pieces (save the rest for another use). Pat dry with paper towels and season with salt and pepper. Peel and mince ginger and garlic. • In a medium bowl, whisk together brown sugar, soy sauce, sweet soy glaze, cornstarch, half the vinegar, 1/2 cup water, and 1/2 tsp white sugar. (For 4 servings, use all the vinegar, 3/4 cup water, and 1 tsp white sugar.)

• In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • While rice cooks, place broccoli in a large microwave-safe bowl along with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, 1-2 minutes. Drain any excess water. Season with salt and pepper. TIP: No microwave? No problem! Steam broccoli in a medium pot with a splash of water until tender, 2-4 minutes.

• In a second large bowl, whisk together tempura mix, 1⁄3 cup cold water, and salt (we used 1/2 tsp; 1 tsp for 4 servings) until smooth. (For 4, use 2⁄3 cup cold water.) TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a thick pancake-batter-like consistency. • Add tofu to bowl with tempura batter; stir until evenly coated. Transfer to fridge and let sit for at least 5 minutes. • Heat a large, dry pan over medium-high heat. Add half the sesame oil (all for 4), ginger, and garlic. Cook until fragrant, 30 seconds. Add sauce and cook until slightly thickened, 3-4 minutes. Remove from heat.

• Heat a 1⁄3-inch layer of oil in a second large, preferably nonstick, pan over medium- high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add coated tofu to pan in a single layer. (TIP: Work in batches if necessary and watch carefully to avoid burning.) Cook undisturbed until golden brown and crispy on one side, 4-5 minutes. TIP: Add more oil between batches if needed. • Turn tofu and cook until golden brown and crispy on all sides, 2-3 minutes more. • Using a slotted spoon, carefully transfer tofu to a paper-towel-lined plate. Turn off heat.

• Add fried tofu and broccoli to pan with sauce. Return pan to medium heat. Cook, stirring, until glazed, 1-2 minutes. TIP: If sauce seems too thick, stir in a splash of water.

• Fluff rice with a fork and divide between bowls. Top with tofu and broccoli. Drizzle with any remaining sauce from pan. Garnish with sesame seeds and chili flakes to taste and serve.